Filter
Reset
Sort ByRelevance
TJ & Doc
Mexican chop with paprika salsa
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven grill. Mix 2 tablespoons of oil with the Mexican herbs and rub the pork chops with it.
-
Place the peppers on a baking sheet under the grill and roast them for 8-10 minutes until the skin gets dark spots. Turn them occasionally.
-
Place the peppers in a bowl, cover and let rest for about 5 minutes. Remove the peppers when they have cooled down and remove the seeds and seeds.
-
Chop the pieces of pepper, the green pepper, the coriander and the cumin briefly in a food processor or by hand.
-
Add the rest of the olive oil and lemon juice. Season with salt and set aside.
-
Heat a grill or frying pan and toast the pork chops 3-4 minutes per side.
-
Scoop the pepper mixture on top and garnish with coriander and possibly some green pepper. Delicious with kidney beans and tortilla chips.
-
40 minMain dishcrumbly potatoes, carrots, fish crusts, fresh dill, creme fraiche, butter, sugar, olive oil,fish balls with puree and carrots
-
45 minMain disholive oil, onion, garlic, oregano, fresh thyme, laurel leaf, tomato paste, tomato cubes, pumpkin, mix for bechamel sauce, milk, lasagne sheets, soft goat cheese, pine nuts,lasagna with pumpkin and goat cheese
-
20 minMain disholive oil, onion, garlic, fresh soup balls, beef tomatoes, dried red peppers, rigatoni, fresh basil, Pecorino,rigatoni with spicy tomato sauce and minced meatballs
-
30 minMain dishRed onions, olive oil, garden peas, tagliatelle, garlic, dried chili pepper, freshly ground black pepper, fresh parsley, rucola lettuce, ricotta, grano padano,tagliatelle with arugula and ricotta
Nutrition
315Calories
Sodium0% DV0g
Fat32% DV21g
Protein58% DV29g
Carbs1% DV2g
Fiber0% DV0g
Loved it